Start your mornings right with these banana oat pancakes. Made with ingredients in most kitchens and in a blender. The flavor and texture is out of this world!
1 and 1/4cupsmilk
pinch of salt
Add the bananas, milk, egg, honey, vanilla, oats, cinnamon, baking powder, and salt into the blender in that order— you want to make sure the dry ingredients are on top. Blender together on high until smooth, about a minute. If adding add-ins (notes below), gently stir in. Allow the batter to sit while the griddle heats.
Meanwhile, heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/3 cup of batter onto the griddle. Cook until the edges look dry and set, and bubbles form on the center or sides, about 1-2 minutes. Flip and cook on the other side until cooked through, about 2 more minutes. Coat the griddle or skillet with nonstick spray for each batch of pancakes.
Keep pancakes warm in a pre-heated 200°F oven until all pancakes are cooked. Serve immediately.
Make Ahead Instructions: Pancakes can be stored in the refrigerator for up to 1 week. To re-heat, microwave or place in the toaster. Pancakes can be frozen for up to 3 months. Wrap pancakes in plastic wrap then place in a zip-top bag. Thaw overnight in the refrigerator.